Beet, Sauerkraut, and Swiss Reuben Sandwiches

beet-sauerkraut-swiss-reuben
Photo by Paul Sirisalee
Beet, Sauerkraut, and Swiss Reuben Sandwiches 4.3 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 490 calories
    • Fat 28 g
    • Sat Fat 11 g
    • Cholesterol 50 mg
    • Sodium 1130 mg
    • Protein 18 g
    • Carbohydrate 41 g
    • Sugar 8 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 412 mg

Combine the mayonnaise, ketchup, and pickle relish in a small bowl.

Spread the mayonnaise mixture on 4 slices of the bread. Top with the Swiss cheese, beets, and sauerkraut. Top with the remaining bread, to form the sandwiches.

Melt ½ tablespoon of the butter in a large skillet over medium heat. Cook 2 of the sandwiches, covered and turning once, until the cheese is melted and the bread is golden brown, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches. (Reduce heat if the bread gets too dark before the cheese is melted.)

Ingredients

  1. Check 1/4 cup mayonnaise
  2. Check 2 teaspoons ketchup
  3. Check 1 teaspoon sweet pickle relish
  4. Check 8 slices rye bread
  5. Check 4 large slices Swiss cheese (about 6 ounces total)
  6. Check 3 small cooked beets, thinly sliced
  7. Check 2 cups sauerkraut, drained
  8. Check 1 tablespoon unsalted butter
  9. Check green salad, for serving

Directions

  1. Combine the mayonnaise, ketchup, and pickle relish in a small bowl.
  2. Spread the mayonnaise mixture on 4 slices of the bread. Top with the Swiss cheese, beets, and sauerkraut. Top with the remaining bread, to form the sandwiches.
  3. Melt ½ tablespoon of the butter in a large skillet over medium heat. Cook 2 of the sandwiches, covered and turning once, until the cheese is melted and the bread is golden brown, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches. (Reduce heat if the bread gets too dark before the cheese is melted.)
  4. Serve the sandwiches with the salad.